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Chicken Thighs in Coconut Curry Sauce Recipe

A luscious vegan version of Chicken Thighs in Coconut Curry Sauce—rich, spicy, creamy, and endlessly comforting. A perfect weeknight or “I deserve luxury” dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Vegan “Chicken Thighs”
  • 2 cups seitan or firm tofu cut into thick slices
  • 2 tbsp coconut oil
  • 1 tsp garlic powder
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ½ tsp salt
For the Coconut Curry Sauce
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 can 13.5 oz coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp lemon or lime juice
  • ½ tsp chili flakes optional but divine
  • ½ cup vegetable broth
For Garnish
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Prep the Protein: Toss seitan or tofu with coconut oil, garlic powder, turmeric, salt, and pepper. Let it rest for 10 minutes.
  2. Sear the “Thighs”: In a skillet, cook marinated pieces until golden on both sides, about 6–8 minutes. Remove and set aside.
  3. Make the Curry Base: In the same pan, heat olive oil. Sauté onions until soft, then add garlic and ginger. Stir until fragrant.
  4. Spice It Up: Add curry powder, cumin, and chili flakes. Cook for 30 seconds until everything smells too good to ignore.
  5. Create the Sauce: Pour in coconut milk, broth, soy sauce, and lemon juice. Stir gently and let simmer for 5 minutes.
  6. Combine: Add the seitan or tofu back to the pan. Coat generously in the creamy curry sauce. Simmer another 10 minutes.
  7. Serve: Garnish with cilantro and lime wedges. Pair with rice, naan, or your best dinnerware for full goddess energy.

Notes

Nutritional Values (Per Serving)

  • Calories: 340
  • Total Fat: 11g
  • Saturated Fat: 3g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 24g

Vitamins & Minerals (Per Serving)

  • Iron: 21%
  • Vitamin C: 15%
  • Calcium: 17%
  • Vitamin A: 14%
  • Magnesium: 16%

Additional Notes/Tips

  • Add baby spinach for a pop of green glam.
  • Use lite coconut milk if you’re counting calories (or pretending to).
  • Tofu works best when pressed for extra firmness—nobody likes a soggy hero.
  • Serve over jasmine rice or quinoa for balance and style.
  • Leftovers taste even better the next day—because flavors, like confidence, deepen overnight.